Abstract
Tea growing in Fujian province dates as far back as the Shang and Zhou dynasties. Since then, Fujian tea (known as Mincha locally, in which Min is the abbreviation of Fujian Province) has flourished and is renowned in China and abroad. Closer connections to the international market have raised standards and led to the integration of different tea growing techniques to produce quality tea. This article aims to describe how tea production techniques have become increasingly sophisticated by focusing on Mincha’s breeding, fertilization, irrigation, weeding, pruning, intercropping, and scale production. The study also pays special attention to the inherent spirit of Chinese tea culture to explain the tranquil and peaceful attitude embodied in the inheritance and development of tea production techniques. Such a perspective demonstrates the profoundness of Chinese tea culture and sets a strategic direction for its future innovation.
Highlights
Tea growing in Fujian province dates as far back as the Shang and Zhou dynasties
Fujian tea has flourished and is renowned in China and abroad
The study pays special attention to the inherent spirit of Chinese tea culture to explain the tranquil and peaceful attitude embodied in the inheritance and development of tea production techniques
Summary
“Rock tea from the Gushan Mountain is the best in Fujian in terms of colour, aroma, and flavour. It is even superior to the famous Huqiu and Longjing teas.” (Liu, 2012). The history of Mincha starts with Gongcha (tribute tea, meaning tea offered to the emperor). This article tracks the development of Mincha production techniques chrono-.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
